Sushi-B

Cuisine

Exquisite omakase cuisine showcasing pristine seafood and traditional sushi techniques, where each piece reflects Chef Isao Horai's dedication to balance, texture, and the pure expression of premium ingredients.

The Vibe

A serene and contemplative atmosphere where discretion, courtesy, and focused culinary artistry create an almost meditative dining experience.

Sushi-B cultivates an atmosphere of quiet reverence that honors the Japanese tradition of omakase dining. The moment you enter this intimate space, you're enveloped in a sense of calm that stands in stark contrast to the bustling Parisian streets outside. This is a place where conversation naturally softens, where attention turns to the subtle sounds of knife against cutting board, and where the ritual of sushi preparation becomes a form of performance art.

The zen-like quality of the space encourages mindfulness and presence. With only eight seats arranged around the counter, there's an inherent intimacy that fosters connection—both with the chef and with fellow diners who share your appreciation for refined Japanese cuisine. The atmosphere is sophisticated without being stuffy, formal without being cold. Chef Horai's focused demeanor sets the tone: respectful, professional, and deeply committed to his craft.

Soft jazz music adds a layer of contemporary elegance to the traditional setting, creating a unique fusion that feels distinctly Parisian while remaining authentically Japanese. The lighting is carefully calibrated to highlight the food without creating harsh shadows, and the overall ambiance invites you to slow down, to savor each moment, and to fully engage with the sensory experience unfolding before you. This is dining as meditation, where each course offers an opportunity for contemplation and appreciation.

Decoration

Minimalist Japanese aesthetics meet Parisian refinement in a stripped-back space where marble, fine glassware, and clean lines create an elegant backdrop for the culinary performance.

The décor at Sushi-B embodies the Japanese principle of "ma"—the beauty of negative space and simplicity. The restaurant's design philosophy strips away all unnecessary elements, allowing the food and the chef's artistry to command complete attention. This isn't minimalism for its own sake, but rather a deliberate choice that honors the purity and precision of the cuisine.

The centerpiece of the space is the marble counter where Chef Horai works his magic. This pristine surface serves as both workspace and stage, its cool elegance providing the perfect canvas for the vibrant colors of fresh fish and seasonal ingredients. The marble's natural veining adds subtle visual interest without competing with the food, while its smooth surface reflects the restaurant's commitment to cleanliness and refinement.

Fine glassware and carefully selected tableware demonstrate attention to detail that extends beyond the food itself. Each piece is chosen to enhance the dining experience, from sake cups that feel perfect in the hand to plates that frame each course like a work of art. The overall color palette remains neutral and calming—whites, grays, and natural wood tones dominate, creating a serene environment that feels both contemporary and timeless.

The compact size of the space actually works in its favor, creating an enveloping intimacy rather than feeling cramped. There's no wasted space, no superfluous decoration—just the essential elements needed to create an exceptional dining experience. This pared-back aesthetic allows you to focus entirely on what matters: the food, the craftsmanship, and the moment.

Uniqueness

An authentic 8-seat omakase experience that brings Tokyo's sushi counter tradition to Paris, where every detail—from ingredient selection to knife technique—reflects uncompromising dedication to the craft.

What truly distinguishes Sushi-B from other Japanese restaurants in Paris is its unwavering commitment to authenticity combined with an intimate scale that's increasingly rare even in Japan. The 8-seat configuration isn't a limitation—it's a deliberate choice that ensures Chef Horai can personally oversee every aspect of your experience. This level of attention and interaction simply isn't possible in larger establishments, making each visit feel like a private performance.

The restaurant's approach to omakase represents the purest expression of this dining tradition. Unlike restaurants that offer à la carte options alongside omakase, Sushi-B fully embraces the philosophy of trusting the chef's judgment and the day's best ingredients. This allows Chef Horai to work with complete creative freedom, composing menus that flow naturally from one course to the next, responding to the season, the market, and even the energy of each particular service.

The chef's background and training inform every aspect of the cuisine. His technique demonstrates the rigorous discipline of traditional Japanese apprenticeship, while his ingredient selection shows an understanding of both Japanese and French culinary values. This cultural bridge—respecting Japanese tradition while embracing French gastronomic excellence—creates a unique dining experience that feels authentic to both cultures without compromising either.

The restaurant's recognition by Gault&Millau as a Table Remarquable with a 16/20 rating validates what regular guests already know: this is serious gastronomy executed at the highest level. Yet despite this acclaim, Sushi-B maintains a refreshing lack of pretension. The focus remains squarely on the food and the craft, not on celebrity or spectacle.

Perhaps most remarkably, Sushi-B achieves all this while remaining relatively under the radar compared to Paris's more famous Japanese establishments. This creates an insider's secret quality—a place that true food enthusiasts seek out and treasure, but that hasn't been overrun by tourists or trend-chasers. The combination of exceptional quality, intimate setting, and relative discretion makes Sushi-B a genuinely special destination.

Insider Tips

Reserve well in advance for this 8-seat gem, arrive with an open mind for the omakase experience, and consider the lunch service for a more accessible introduction to Chef Horai's artistry.

Given the restaurant's limited capacity of just eight seats, advance reservations are absolutely essential—we recommend booking at least two to three weeks ahead, particularly for dinner service and weekend slots. You can reserve through TheFork or by calling the restaurant directly at 01 41 40 99 80. If you're flexible with timing, lunch service sometimes offers better availability and provides excellent value at €150 for a complete omakase experience.

When planning your visit, approach the meal with the right mindset for omakase dining. This means trusting the chef's selections and being open to whatever the market has offered that day. If you have serious allergies or strong aversions to specific ingredients, mention these when booking, but understand that the omakase format works best when you embrace the element of surprise and discovery. The experience is designed to showcase the chef's expertise and the season's finest offerings, not to accommodate extensive customization.

Budget appropriately for your visit—while the €90 sushi menu provides an entry point, the full omakase experiences at €280 or €320 represent significant investments. However, these prices reflect not just the premium ingredients but also the intimate setting, the chef's expertise, and the overall experience. Consider this a special occasion destination rather than a casual dinner spot.

Arrive on time for your reservation, as the intimate setting and omakase format mean that service is carefully orchestrated. Late arrivals can disrupt the flow for both the chef and other guests. The restaurant is located near Square Louvois in the 2nd arrondissement, easily accessible by metro (Quatre-Septembre or Bourse stations are closest).

During the meal, feel free to engage with Chef Horai if you have questions about a particular fish or technique, but also respect the focused, contemplative atmosphere. The chef will naturally share information as he works, and the intimate counter setting allows for organic conversation without forced interaction. Photography is generally acceptable, but be discreet and avoid using flash, which can disrupt both the ambiance and other diners' experiences.

For beverages, consider exploring the sake selection, which has been thoughtfully curated to complement the cuisine. The staff can guide you toward options that match your preferences and the evening's menu. If you prefer wine, the Burgundy-focused list offers excellent pairings for delicate seafood preparations.

The restaurant is open daily for both lunch and dinner, which is relatively unusual for high-end omakase establishments and provides more flexibility for scheduling. However, this also means that popular times fill quickly, reinforcing the importance of advance planning.

Must-try Dishes

Omakase menu, Sashimi de sériole, Maki thon-caviar, Daurade royale frite, Filet de bar grillé, Tofu au sésame, Langoustines, Glace au riz avec huile d'olive et kiwis